Sautéed Broccoli Rabe
Broccoli rabe (also known as broccoli raab or rapini) is a bitter, leafy green vegetable commonly used in Italian cuisine. Here's a simple recipe to make sautéed broccoli rabe:
Ingredients:
1 bunch of broccoli rabe
2-3 cloves of garlic, minced
1 teaspoon avocado oil
Red pepper flakes (to taste)
Salt and pepper (to taste)
1 lemon (optional, for zest and juice)
Grated Pecorino Romano cheese (optional, for serving)
Almond flakes (optional)
Instructions:
Prepare the broccoli rabe:
Start by washing the broccoli rabe thoroughly under cold running water. Trim about 1 inch off the tough ends of the stems.
Blanch the broccoli rabe:
Bring a large pot of salted water to a boil. Add the broccoli rabe to the boiling water and cook for 2-3 minutes, or until the stems are tender but still crisp. This will help to remove some of the bitterness. After blanching, immediately transfer the broccoli rabe to a bowl of ice water to stop the cooking process. Once cooled, drain and set it aside.
Sauté the garlic:
In a large skillet, heat the avacdo oil over medium heat. Add the minced garlic and red pepper flakes (adjust the heat level to your liking) and sauté for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let it brown, as burnt garlic can be bitter.
Cook the broccoli rabe:
Add the blanched broccoli rabe to the skillet with the garlic and red pepper flakes. Stir well to coat the greens with the flavored oil. Sauté for about 5-7 minutes, or until the broccoli rabe is tender and slightly wilted. Season with salt and pepper to taste. If you'd like, you can squeeze some fresh lemon juice over the greens and add a bit of lemon zest for extra flavor.
Serve:
Transfer the sautéed broccoli rabe to a serving platter. If desired, sprinkle with grated Pecorino Romano cheese and almond flakes before serving.
Enjoy your sautéed broccoli rabe as a side dish, or you can also incorporate it into pasta dishes, omelets, or sandwiches for added flavor and nutrition.